Russian Eggplant
Eggplant is native to India and was introduced to Russia in the 18th century.
This is vegan and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Russian Eggplant
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Slice the eggplant into 1/4-inch thick rounds.
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Place the eggplant slices on a baking sheet and brush both sides with olive oil.
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Bake in the preheated oven for 15 minutes, flipping halfway through.
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Meanwhile, chop the onion, mince the garlic, and dice the tomatoes.
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Heat 1 tablespoon of olive oil in a skillet over medium heat.
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Add the onion and garlic, and sauté until softened.
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Add the diced tomatoes, salt, and black pepper. Cook for 5 minutes.
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Remove the eggplant from the oven and let it rest for 10 minutes.
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Spread the tomato mixture over the eggplant slices.
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Sprinkle with fresh parsley.
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Bake for an additional 10 minutes.
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Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 28g10%
- Sugars 10g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
